2 (3 ounce) cans sliced mushrooms, drained
1 tablespoon olive oil
1 (3 ounce) can sliced mushrooms
3 (4 ounce) cans chicken broth
2 medium fillets chicken
2 tablespoons vinegar
2 tablespoons chicken bouillon granules
1 teaspoon dried sage
2 teaspoons dried oregano
1 teaspoon dried basil
1 teaspoon dried rosemary, crushed
2 teaspoons dried sage
2 teaspoons dried dill weed
1 small onion, sliced into rings
Place mushrooms in a small bowl and pour olive oil over them. Toss to coat. Cover mushrooms with aluminum foil and place in a large pot; place over medium low heat until the mushrooms are heated through.
Heat the chicken broth in a medium skillet over medium heat. Remove mushrooms and oil from it. Place chicken pieces in the skillet and fry on all sides until golden brown. Season with salt and pepper to taste. Season with garlic powder and grated sage. Add bouillon cubes. Stir in sage, basil, oregano, basil, rosemary, dill weed, onion, and mushrooms. Cover and simmer gently stirring occasionally until the chicken is cooked through.
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